Wild Alaska Pollock Steamed in banana Leaves with Chiles and Mango Salsa

Name: Wild Alaska Pollock Steamed in banana Leaves with Chiles and Mango Salsa
Prep time: 25 min
Yield: 4
Ingredients: 4 each banana leaves; 2 cloves garlic cloves; 1 each red thai pepper or fresno chile; 2 each limes, juiced; Salt; 4 each Wild Alaska Pollock Fillets 2-4 oz Skinless, Boneless 449466; Butcher string for tying; 2 cups cooked rice (for serving); 1 small mango, cut into a small dice; 1 each red thai pepper or fresno chile, minced; 2 each limes, juiced; 1 tablespoon fish sauce; 1/4 cup coarsely chopped cilantro; 1/2 cup coarsely chopped mint; Salt

Prep Time 25 minutes

Yield 4 servings

Wild Alaska Pollock Steamed in banana Leaves with Chiles and Mango Salsa

Ingredients

4 each banana leaves
2 cloves garlic cloves
1 each red thai pepper or fresno chile
2 each limes, juiced
Salt
4 each Wild Alaska Pollock Fillets 2-4 oz Skinless, Boneless 449466
Butcher string for tying
2 cups cooked rice (for serving)
1 small mango, cut into a small dice
1 each red thai pepper or fresno chile, minced
2 each limes, juiced
1 tablespoon fish sauce
1/4 cup coarsely chopped cilantro
1/2 cup coarsely chopped mint
Salt

Directions

Remove ribs from banana leaves and set in a large bowl of hot water to soften for about 1 minute, and pat dry. Cut banana leaves into 6-inch squares.

In a food processor or using a mortar and pestle, pulse or grind the garlic, chile and lime juice to form a paste. Season with salt. Spread the paste evenly over each piece of Wild Alaskan Pollock.

Working one at a time, set each fish fillet in the center of a banana leaf square. Fold fish into the banana leaf as if you were wrapping a present, and tie with a piece of butcher string to seal.

Arrange fish packets seam side down on a bamboo steamer or on a large steamer rack. Steam packets, covered, over boiling water until fish is cooked through, about 8 minutes.

While packets are steaming, make the mango salsa. In a large bowl, stir together mango, chiles, lime juice, fish sauce and herbs. Season with salt to taste. Serve cooked fish with mango salad and steamed rice.